One 2-inch piece of fresh ginger, peeled and thickly sliced
Juice and grated zest of 1 lemon
Thin wafer cookies or tuiles, for serving
In a small skillet, sprinkle the gelatin over the milk and let stand for 5 minutes. Cook the gelatin over low heat just until dissolved, about 1 minute.
In a medium saucepan, combine the cream, sugar, lemon zest and vanilla and simmer over moderate heat just until the sugar dissolves. Remove from the heat and let cool for 10 minutes.
Stir the melted gelatin into the cream mixture until completely smooth. Strain the liquid into a large glass measuring cup and pour into six 1/2-cup ramekins. Refrigerate until firm, at least 3 hours.
In a small saucepan, combine the water, Riesling, sugar and vanilla bean and seeds. Add the peaches and bring to a boil, then simmer over moderate heat for 15 minutes. Let cool; refrigerate for at least 2 1/2 hours or overnight.
In a small saucepan, combine the water, sugar, ginger and lemon juice and zest and bring to a boil. Simmer over moderately low heat for 30 minutes. Remove from the heat and let stand for 1 hour, then strain and refrigerate until chilled.
Fill a medium skillet halfway with water and bring to a simmer. Remove from the heat. Dip each ramekin in the hot water for 10 seconds. Invert a plate over the ramekin, turn it over and gently tap the ramekin to unmold the panna cotta. Drain the peach compote and spoon onto the plates next to the panna cottas. Drizzle the ginger syrup around the panna cottas and serve with cookies.
The recipe can be prepared through Step 5 and refrigerated for up to 2 days.
The lemon and ginger in this dessert complement the ripe fruit flavors in a Late Harvest Riesling from Canada or Washington State.